FPAQ BECOMES ASSOCIATE MEMBER OF ROYAL ACADEMY OF CULINARY ARTS

The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 23rd February 2017

FPAQ BECOMES ASSOCIATE MEMBER OF ROYAL ACADEMY OF CULINARY ARTS

The Federation of Quebec Maple Syrup Producers, (FPAQ) is proud to announce its acceptance by the Royal Academy of Culinary Arts (RACA) as an associate member.

As well as being the first international organisation to hold such a position, FPAQ also had the honour of sponsoring the RACA Annual Awards of Excellence, held in London in Spring 2016.

Through the sponsorship FPAQ awarded the three overall winners the opportunity to attend the 2017 Maple Festival – RACA Young Chef of the Year, Joel Gueller, RACA Young Pastry of the Year, Polly Chan; RACA Young Waiter of the Year, Alexander Macleod. Joining them is Yolande Stanley, RACA pastry chef and tutor at Westminster Kingsway College.

Mrs Stanely said: “The Annual Awards of Excellence is the most prestigious award available to young professionals in the hospitality industry today, recognising and encouraging the most talented up and coming chefs, pastry chefs and waiters.

“As an organisation, we are honoured to be invited to the Maple Festival this year, it will provide a great opportunity for our young chefs to learn about the versatility of maple products and experience first hand how maple can be used throughout a fine dining menu.”

Mylène Denicolaï, director of promotions at the Federation of Quebec Maple Syrup Producers also commented: “It is a tribute to the unique character of the Royal Academy of Culinary Arts that they opened their doors to the FPAQ.

“We are privileged to be an associate member of such a prestigious institution and we look forward to welcoming the RACA and winners of the Annual Awards of Excellence to our celebration of the 2017 maple season.”

Founded in 1980, the Royal Academy of Culinary Arts is Britain’s leading professional association of head chefs, pastry chefs, restaurant managers and quality suppliers. The aims of the academy are to secure the future of the hospitality industry through the education and training of young people, as well as the provision of career opportunities, recognise and reward talent and skill within the industry, and raise standards and awareness of food, food provenance, cooking and service through example and education.